Kobbari Paramannam (Coconut Rice Pudding — Vegan recipe)

Here’s a simple and slightly different Parvannam/ paramannam to offer to god during this festival season. Traditionally paravannam is made using dairy milk, but this is made with coconut milk. To enhance the coconut flavor, grated coconut is also added.

I saw this dish being made on a Telugu cooking show and wanted to try it during the Navratri season. It uses jaggery instead of sugar making this a refined food free dish that is perfect for this festival season.

Skip the ghee used to fry the cashews & raisins and you have a completely vegan dish. It is creamy with subtle sweetness from jaggery.